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    Home » Cookie Recipes

    Aug 30, 2021 by Stephanie Rutherford · This post may contain affiliate links · This blog generates income via ads

    Chocolate Peanut Butter Stuffed Cookies

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    Pinterest pin for Chocolate peanut butter stuffed cookies.

    These chocolate peanut butter stuffed cookies are thick and chewy bakery style cookies. They are stuffed with creamy cinnamon peanut butter. These are the perfect cookies because they have crisp edges, but the center is super gooey.

    Chocolate peanut butter stuffed cookies on a wire rack.

    These chocolate peanut butter stuffed cookies are the type of cookie where it is hard to eat just one! The peanut butter goes so well with the rich chocolate cookie!

    When I first made this cookie, I was in love with how crisp the edges were, but with the peanut butter the centers were gooey!

    If you are looking for more peanut butter chocolate recipes, try peanut butter cheesecake, peanut butter chip cookies, and peanut butter chocolate cupcakes.

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    Jump to:
    • Why You Will Love This
    • Ingredients
    • Step By Step Instructions
    • Baking Tips
    • FAQ
    • Storing and Freezing
    • 📖 Recipe

    Why You Will Love This

    • Bakery style cookies- This makes very large cookies. They need to be big to stuff that peanut butter inside!
    • Chocolate cookie- This cookie is incredible. It is rich and gooey and chocolatey. It is much chewier than a brownie cookie.
    • Peanut butter stuffed- There is cinnamon mixed with the peanut butter, which puts the flavor over the top.
    • Easy recipe- These cookies are easier to make than they seem!
    Cookies on a cookie sheet with a hand taking one.

    Ingredients

    Here are notes about the ingredients used.

    • Peanut butter- I used JIF peanut butter. I don't recommend the natural peanut butter because you need a thicker peanut butter for this recipe. I prefer a creamy peanut butter filling, so I did not use crunchy peanut butter.
    • Powdered sugar- Make sure the powdered sugar is sifted to avoid any grittiness.
    • Brown Sugar- I used light brown sugar. Dark will work fine as well.
    • Ground cinnamon- This is optional, but it really helps to bring more flavor to this cookie.
    • Dutch process cocoa powder- I use this one. Make sure to use Dutch process cocoa powder for a richer cookie.
    • Baking powder + baking soda- Use both to create the crispy edges and chewy centers.
    • Chocolate chips- Use a high quality chocolate chip. Use dark or semi-sweet.
    Bite missing from Chocolate peanut butter stuffed cookies.

    Step By Step Instructions

    Here are the steps to make and bake these cookies. You will need an electric mixer. Use a hand mixer or a stand mixer with a paddle attachment.

    STEP 1: Make the peanut butter mixture. First, melt the peanut butter for 30 seconds in the microwave. Next step, add in the powdered sugar and cinnamon. Mix until combined.

    STEP 2: Drop the peanut butter on the cookie sheet. Use a teaspoon and drop 2 peanut butter ball per cookie on wax paper. Freeze for 1 hour at least. This part can be done ahead of time.

    STEP 3: Make the cookie dough. First, sift the dry ingredients together in a large bowl. Then, in a separate bowl, beat the unsalted butter, white sugar, and brown sugars on high for 2 minutes.

    STEP 4: Add in wet ingredients. Then, add in the vanilla extract and eggs to the butter and sugar. Mix this on high for 2 minutes for the batter to emulsify. This part is very important.

    STEP 5: Add in dry ingredients. Next, add in the flour mixture. Scrape the bowl several times to make sure it is all mixed in. Then, add in the chocolate chips.

    STEP 6: Chill the dough. Chill the dough for at least 40 minutes chill time.

    Peanut butter swirls on wax paper.
    Cookie dough in a glass bowl.
    Chocolate cookie dough in a glass bowl.

    STEP 7: Shape dough. Take a 3 oz large cookie scoop. Flatten the cookie dough balls in your hand into a disc. Then, place a frozen peanut butter filling drop on the cookie dough. Roll the dough until you have a smooth ball.

    STEP 8: Bake cookies. Heat oven to 350°F. Bake the cookies for 14-16 minutes. 6 per baking tray.

    Top with extra chocolate chips. Let the baked cookies sit for 5 minutes in the baking sheet. Then, transfer them to a cooling rack.

    Peanut butter on top of cookie dough.
    Rolled cookie dough on a cookie sheet.

    Baking Tips

    There are two very important steps to making these cookies. The peanut butter and whipping the cookie dough.

    To keep it gooey vs it being harder like other recipes, the peanut butter needs to be slightly melted at first. Then, to get that very gooey peanut butter center, the peanut needs to be frozen before using. Don't skip these steps!

    Next, the cookie dough gets whipped together during the wet ingredients steps. This is called emulsification. This is going to ensure to that the butter is fully aerated. Same with the eggs.

    You will notice that after you beat the eggs and vanilla it will be super fluffy. Almost like frosting!

    Then, when you add the dry ingredients, for best results use as little air as you can. Over working the dough at this step will cause a tough cookie.

    Cookie spread apart on a cookie sheet.

    FAQ

    Can I make these cookies smaller?

    I don't recommend making these smaller than 3oz. It needs to be big to wrap the cookie dough around the peanut butter. When, I eat these cookies, I like the split the cookies in half.

    How do I keep the dough from spreading?

    First, the dough has to be chilled. The dough is already a wet dough, so it has to be chilled. Next, use parchment paper on the cookie sheets.

    Can these cookies be made without eggs?

    I have not recipe tested this. If you use any egg substitutes, let me know.

    Can the cookie dough be frozen?

    Yes! Chill the dough for the initial 40 minutes. Then, roll the cookie dough with the peanut butter. Then, place it in an airtight container and freeze. It will need an extra few minutes in bake time.

    Chocolate peanut butter stuffed cookies with a cookie took apart.

    Storing and Freezing

    Store these chocolate peanut butter stuffed cookies in an airtight container. Store at room temperature up to 5 days.

    Freezing

    These chocolate peanut butter stuffed cookies can be frozen. Store in an airtight container. Thaw for 1 hour before eating.

    single cookie on parchment paper.

    Other Cookie Recipes To Try

    • Bite missing from pumpkin oatmeal cookies.
      Chewy Pumpkin Oatmeal Cookies
    • Cookies on parchment paper.
      Thick Espresso Chocolate Chip Cookies
    • Small batch chocolate chip cookies on a parchment paper.
      Small Batch Chocolate Chip Cookies

    Make sure to leave me a star review below!

    Make sure to tag me on Instagram @stephaniesweettreats. I hope you loved it! To get more ideas follow me on Pinterest.

    📖 Recipe

    Chocolate peanut butter stuffed cookies on a wire rack.

    Chocolate Peanut Butter Stuffed Cookies

    Stephanie Rutherford
    These chocolate peanut butter stuffed cookies are chewy chocolate cookies. They are stuffed with cinnamon peanut butter. They are baked into large bakery style cookies.
    5 from 23 votes
    Print Recipe Pin Recipe
    Prep Time 15 mins
    Cook Time 15 mins
    Chilling Time 40 mins
    Total Time 1 hr 10 mins
    Course Dessert
    Cuisine American
    Servings 20 large cookies
    Calories 372 kcal

    Ingredients
     
     

    Peanut Butter

    • 1 cup Peanut butter creamy JIF or Skippy.
    • ½ cup Powdered sugar sifted
    • ½ teaspoon Ground cinnamon

    Chocolate Cookie

    • 2 cups Plus 2 Tablespoons All-purpose flour
    • ½ cup Dutch process cocoa powder
    • ½ teaspoon Baking powder
    • ½ teaspoon Baking soda
    • 1 teaspoon Salt
    • 1 cup Unsalted butter room temperature
    • 1 ½ cup Brown sugar packed light or dark
    • ¼ cup White granulated sugar
    • 1 teaspoon Pure vanilla extract
    • 2 Large eggs room temperature
    • 1 ¾ cup Semi-sweet chocolate chips

    Instructions
     

    Peanut Butter

    • Prepare a cookie sheet with wax paper. Place peanut butter in a microwave safe bowl. Heat for 30 seconds. Add in the sifted powdered sugar and cinnamon. Mix until combined.
      ½ cup Powdered sugar, ½ teaspoon Ground cinnamon
    • Use a teaspoon. Spoon 2 teaspoon drops on to the wax paper. Do this 20 times for the cookies. I used a spoon to get the peanut butter out of the teaspoon.
    • Freeze for 1 hour.

    Chocolate Cookie

    • In a mixing bowl, sift the flour, cocoa powder, baking powder, baking soda, and salt. Set aside. Using a mixer, beat the butter, brown sugar, and sugar. Beat on high for 2 minutes. Scrape the bowl.
      2 cups Plus 2 Tablespoons All-purpose flour, ½ cup Dutch process cocoa powder, ½ teaspoon Baking powder, ½ teaspoon Baking soda, 1 teaspoon Salt, 1 cup Unsalted butter, 1 ½ cup Brown sugar, ¼ cup White granulated sugar
    • Add in vanilla and eggs. Mix on low until combined. Scrape the bowl. Turn the mixer to high and beat for 2 minutes. It will be incredibly fluffy.
      1 teaspoon Pure vanilla extract, 2 Large eggs
    • Mix in the dry ingredients. Scrape the bowl a few times to make sure it is all combined. Fold in the chocolate chips.
      1 ¾ cup Semi-sweet chocolate chips
    • Chill the dough for 40 minutes.
    • Preheat the oven to 350°F. Line two cookie sheets with parchment paper. Use a 3 oz cookie scoop to scoop the dough. Flatten the dough into a disc with your hands. Place a frozen peanut butter drop in the middle. Wrap the dough around the peanut butter. Roll until smooth.
    • Repeat with all of the cookie dough balls. Keep peanut butter in the freezer because it melts very quickly. Place 6 cookie dough balls per cookie sheet. Freeze the first batch, and the rest of the cookie dough needs to go in the fridge. This reduces spreading.
    • Freeze the 1st batch for at least 5 minutes. Then, bake for 14-16 minutes. Top with extra chocolate chips. Let them sit on the hot cookie sheet for 5 minutes before transferring to a cooling rack.

    Notes

    Flour- Make sure the flour is spooned and leveled or use a kitchen scale. Compacted flour can dry out the cookies.
    High altitude baking- Add an extra 2 tablespoon of flour to the cookie dough.
    Pull butter and eggs out 2 hours before baking.

    Nutrition

    Calories: 372kcalCarbohydrates: 43gProtein: 6gFat: 22gSaturated Fat: 11gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gTrans Fat: 1gCholesterol: 25mgSodium: 222mgPotassium: 244mgFiber: 3gSugar: 26gVitamin A: 292IUVitamin C: 1mgCalcium: 43mgIron: 2mg
    Keyword bakery style, chewy, chocolate cookies, cinnamon, crisp edges, easy, peanut butter stuffed
    Tried this recipe?Let us know how it was!

    More Cookie Recipes

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    About Stephanie Rutherford

    Reader Interactions

    Comments

    1. Christie says

      February 06, 2023 at 9:59 am

      5 stars
      These are SO delicious. I made them slightly too big, because I got about 15 or 16 and not 20. One of my kids has celiac, so I used King Arthur Measure for Measure gluten free flour and they turned out with a perfect texture. I also added about a teaspoon of instant espresso powder (dissolved it in the vanilla) to amp up the chocolate flavor. I didn't have dutch process cocoa so I used Hershey Special Dark cocoa powder. Really phenomenal cookies!

      Reply
    2. Angela says

      October 01, 2022 at 1:46 pm

      5 stars
      fantastically delicious! thanks!

      Reply
    3. Suzi says

      April 08, 2022 at 11:39 am

      5 stars
      These are delicious! Easy recipe to follow. Who doesn’t love chocolate and peanut butter!!

      Reply
    4. Alli Elder says

      November 24, 2021 at 6:46 am

      5 stars
      These were delicious and easy to make! I’m new to loving baking and the tips provided throughout the recipe were easy to understand and keep me from messing up. Huge hit for my peanut butter loving husband too.

      Reply
    5. Mommomscheesecakes says

      September 17, 2021 at 6:30 pm

      5 stars
      Another home run. Your recipes are fantastic and they are a great base for other cookies! I made PB&J ones after this!!

      Reply
    6. Chad says

      September 12, 2021 at 11:36 am

      5 stars
      Chocolate and peanut butter is so good! Love these cookies!

      Reply
    7. Steven says

      September 12, 2021 at 10:45 am

      5 stars
      I love peanut butter and chocolate and these were perfect! I couldn't stop eating them!

      Reply

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